Chicken in Coconut Mango Verde Sauce
Servings Prep Time
6servings 20minutes
Cook Time
10minutes
Servings Prep Time
6servings 20minutes
Cook Time
10minutes
Chicken in Coconut Mango Verde Sauce - my family LOVES this 30 minute meal and I seriously dream about the incredible creamy sauce!
Ingredients
  • 1tablespoon olive oil
  • 1 1/2pounds chicken breastscut into 1/8” slices against the grain*
  • 1 red bell peppersliced then chopped into 2” pieces
  • 1 green bell peppersliced then chopped into 2” pieces
Coconut Mango Verde Sauce
  • 1 13.5 oz. can coconut milk(I like Chaokoh)
  • 1cup mild salsa verde(I like Herdez in the jar)
  • 1cup roughly chopped mango
  • 1 jalapeno, seeded, deveined
  • 3-5tablespoons brown sugar**
  • 2tablespoons lime juice
  • 1teaspoon ground cumin
  • 1/2teaspoon chili powder
  • 1/2teaspoon smoked paprika
  • 1/2teaspoon salt
  • Sriracha/Asian hot chili sauce to taste (optional)
Garnish
  • chopped cilantro
Instructions
  1. Add all of the Coconut Mango Verde Sauce ingredients to your blender and blend until smooth. Set aside.
  2. Heat oil over medium high heat in large nonstick skillet until very hot. Add chicken and cook just until most pieces are no longer pink then add bell peppers and continue to cook for 2 minutes.
  3. Stir in Coconut Mango Verde Sauce and cook just until chicken is completely cooked and sauce is heated through. Taste and add additional brown sugar for sweeter, Sriracha for spicier or lime for tangier. Garnish with optional fresh cilantro. Serve with rice.
Recipe Notes

*Chicken is much easier to slice if partially frozen. It will thaw quickly once sliced. You can slice your chicken and red bell peppers in advance for even quicker meal prep.
**I would start with 3 tablespoons brown sugar and add more to taste at the end -the amount will depend on how sweet your mangoes are, how sweet you want the sauce and how spicy you want it (more brown sugar to balance more sriracha). I use all 5 tablespoons because I make the sauce quite spicy.